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Fernand Point (French pronunciation: [fɛʁnɑ̃ pwɛ̃], 25 February 1897 – 4 March 1955) was a French chef and restaurateur who is considered the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon .
Point was strict and unforgiving in the kitchen, but he was known to play pranks on his patrons and visitors (often with Paul Bocuse as his apprentice and wing-man). Parisian high society visitors would find themselves ushered into the kitchen, pushed into a corner, and fed one of Point's dishes under the pretense of being asked to evaluate the ...
Ma Gastronomie is a modern French cuisine cookbook created from the notes of legendary French chef, Fernand Point. It was first published in French in 1969, 200 recipes are included based on Fernand Point notes and handwritten recipes. [1] The book has detailed sections on Fernand Point, La Pyramide (the restaurant), his cuisine, wines, spirit etc.
English: After the works Bd Fernand Point, roses lined the road leading to the legendary eatery a bit farther down the road named for Paul Bocuse's mentor. La Pyramide still has two stars and is run by Patrick Henriroux. For the blue hour, rose garden city works (including re-routing the bus so it doesn't go down this road anymore), hats off to ...
An example of nouvelle cuisine presentation. Nouvelle cuisine (French: [nuvɛl kɥizin] ⓘ; 'new cuisine') is an approach to cooking and food presentation in French cuisine.In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.
From left to right, top to bottom: partial view of the city and the Rhône river from Saint-Romain-en-Gal with the Pipet sanctuary atop the hill; a bust of Thomas Jefferson in front of the Gallo-Roman temple of Augustus and Livia; the Saint-Maurice Cathedral; the archeological gardens of Cybèle; the Obelisk from the Gallo-Roman circus, rue Fernand Point; the Château de la Bâtie atop Mont ...
The term "nouvelle cuisine" has been used many times in the history of French cuisine which emphasized the freshness, lightness and clarity of flavor and inspired by new movements in world cuisine. In the 1740s, Menon first used the term, but the cooking of Vincent La Chapelle and François Marin was also considered modern.
All three then teamed up in the prestigious restaurant La Pyramide in Vienne near Lyon, among the great chefs, Fernand Point, the boss with a strong personality, and Paul Mercier. Pierre and Jean had a short stay at Maxim's for the former and the Hôtel de Crillon for the latter, before returning to Roanne; their father, Jean-Baptiste, wanted ...